Sour Cream Apple Cake

Bake me a cake, already.

Tis the season for flourless cakes, so I thought I might reprise one of my first gluten-free recipes, based on a traditional Jewish apple cake recipe I had used for years. Using nut meal instead of flour is a baking tradition in Eastern Europe and a favorite way to make a cake during the season of Passover. Almond meal makes this cake a dense, chewy and delicious dessert or a perfect snack with tea.

Instructions: Preheat oven to 350ºF. Line a 10-inch Springform pan with greased parchment paper. Springform pans are deeper than average cake pans.

Chop the apples and toss them into a bowl; spritz with a little fresh lemon juice. Toss to coat.

In a separate bowl beat the eggs with the sugar until smooth. Add the vanilla, oil and sour cream; beat to combine.

Stir together the dry ingredients in a separate bowl. Slowly add them into the wet mixture and combine well.

Drain the apples, if necessary (you don't need any extra lemon juice). Toss them in a light sprinkle of cane sugar.

Pour half of the cake batter into the prepared pan.

Add the drained sugared apples into the batter. Shake the pan a bit.

Add half of the nuts.

Pour the remaining batter on top of the apples; shake the pan again to distribute the batter around the apple pieces.

Add the rest of the nuts to the top and lightly press in.

Bake in the center of a preheated oven. The cake should be done in about 60 to 70 minutes. Test for doneness with a small thin knife. If the cake begins to over-brown before it is done, cover the edges loosely with pieces of foil.

Cool on a rack for ten ten to fifteen minutes. Loosen the cake gently from the sides of the pan with a thin spatula. Release the clasp and remove the pan ring. Allow the cake to cool completely on a wire rack.

Serve warm or room temperature.

Wrap up leftover cake slices individually in foil; seal in a freezer bag, and freeze. To thaw, unwrap and allow the cake to reach room temperature.

Servings: 8 - 10

A moist and sweet gluten-free apple cake with sour cream.

Recipe Notes:

As always, make sure the oven is preheated. I used large eggs, not extra large. Make sure the apples are drained well and not cold. If you use a smaller cake pan the cake may stay wet in the center.I baked this cake at sea level and it took an hour; but as always, go by your own experiential wisdom. If the cake needs a bit longer to bake, please do so, and keep an eye on it.Sometimes I mix it up and use a combo of pears and apples.

GF DESIGNS @ CAFE PRESS

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FYI INFO

About this blog:

Lots and lots of water has churned under the bridge known as the Gluten-Free Goddess blog (born back in late 2005). And with that current, Dear Reader, many changes.

The highlights:

My husband and I have moved more than half a dozen times (artists with empty nests like to explore), lived in six different states, ate dairy-free (for seven years) and baked vegan (aka also eggless) for five, shunning gluten 100% (still do, always will). This is to say, Dear Reader, that some recipes here might include eggs, milk and butter, while others might be totally GFDFEF (aka still yummy while vegan). I've baked all recipes both ways- so check recipe notes for substitutions.

I've created roughly 400 recipes for you. All are gluten-free, developed in my own humble kitchen(s). From Sweet Potato Black Bean Enchiladas to Apple Crisp I have focused on tasty, seasonal, family style cooking. The kind of food we actually cook here at Casa Allrich.

Bio::

Publisher and recipe developer Karina- aka Gluten-Free Goddess- discovered she was gluten intolerant in late 2001- after a decade of unseemly, classic celiac symptoms. She has been cooking and baking gluten-free ever since, serving up hundreds of original recipes on her popular food blog, launched in late fall 2005.